TY - JOUR
T1 - Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing
AU - Abduh, Setya B.M.
AU - Leong, Sze Ying
AU - Agyei, Dominic
AU - Oey, Indrawati
N1 - Publisher Copyright:
© 2019 MDPI Multidisciplinary Digital Publishing Institute. All rights reserved.
PY - 2019/5
Y1 - 2019/5
N2 - The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.
AB - The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.
KW - Birefringence
KW - Enzyme susceptibility
KW - Potato starch
KW - Pulsed electric fields
KW - Thermal properties
UR - https://www.scopus.com/pages/publications/85069766528
U2 - 10.3390/foods8050159
DO - 10.3390/foods8050159
M3 - Article
AN - SCOPUS:85069766528
SN - 2304-8158
VL - 8
JO - Foods
JF - Foods
IS - 5
M1 - 159
ER -